You may recall that I met up with Pam Warhurst a few months ago to talk about the wonderful initiative Incredible Edible, and that Pam was then my first guest on my new show Taste of Life on UnTangled FM. I’ve had loads of feedback about that and so this is a guest post by Joanna Dobson co-author and creator of Incredible! Plant Veg, Grow a Revolution by Pam Warhurst (see more below or here)
Someone who has thrown themselves into the Incredible Edible movement with enthusiasm is Todmorden resident Daisy Clear.
When Daisy (far right in the picture) moved to Todmorden with her partner Dave and their two young children, she was thrilled to find a home that had a large corner plot, albeit one that was completely overgrown.
In true Incredible Edible style, Daisy set about turning the whole garden over to food production. After a lot of hard digging she planted some vegetables in the middle and put fruit trees along the boundary so that passers-by could help themselves.
For Daisy, the community-building aspect of Incredible Edible is even more important than producing food. ‘It isn’t just about the vegetables,’ she said. ‘It’s about showing people what you can do if you just work together. The important thing is to know your neighbours and to help people out where you can.’
Daisy and Dave are keen cooks and relish the challenge of feeding their young family on tasty, nutritious meals that don’t break the bank.
This recipe for oxtail stew appears in a forthcoming book about the Incredible Edible movement.*
Dave and Daisy’s one pot oxtail stew
5 good chunks of oxtail
5 cloves garlic
3 large potatoes, peeled and chopped
3 tins chopped tomatoes
Mushrooms – as many as you like – wiped and sliced
Flour, seasoned with a little salt and some black pepper
Preheat the oven to 150 degrees C, Gas mark 2
Put two tablespoons of oil in a large casserole and add the chopped onions. Fry gently for about 10 minutes until they are soft but not brown. Add the mushrooms and garlic and fry for another 5-10 minutes. Meanwhile, stir the oxtail around in the seasoned flour.
Remove the vegetables from the pan with a slotted spoon and put them to one side. Return the pan to the hob, turn up the heat and add another couple of tablespoons of oil. Fry the floured pieces of oxtail, turning them frequently until they are browned all over.
Now return the vegetables to the pan and stir in the tinned tomatoes. Add the potatoes and a teaspoon or so of smoked paprika, along with a dash of Tabasco, a little salt and plenty of freshly ground black pepper.
Bring the mixture to the boil, then stick a lid on the pan and put it in the oven for about 3 ½ hours, by which time the meat will be meltingly tender and falling off the bone.
*Incredible! Plant Veg, Grow a Revolution by Pam Warhurst with Joanna Dobson is due to be released in spring 2014. Having funded herself until now, Joanna is currently crowdfunding the costs of the initial print run. Between now and December 11, there’s a chance for everyone to be part of the Incredible Edible story by pledging from as little as £1. Find out more here. (nb closing date December 11th… not long!)
Daisy (far right) also belongs to the Very Veras, a group of Todmorden folk who cook delicious teas for many of the Incredible Edible events. Picture by Estelle Brown